These goose-friendly roast potatoes are ideal to serve with Sunday lunch. They prove you don’t need goose fat to roast your spuds, locally-grown rapeseed oil is just fine. It has a high smoke point, so gives lovely crunchy potatoes. Try these classic roast potatoes (So Vegan).
Don’t give leftover fatty foods to birds (including roasted veg with meat juices, buttered sandwiches). The fat can smear onto feathers and affect waterproofing and insulation of feathers. Don’t give leftover roast potatoes to pets, as they are too oily and salty, and could ferment in the stomach.
Roasting potatoes is a lot easier than you would know. You first parboil them by cooking in boiling water for around 10 minutes, then ensure they are very drained and shake to give a rough surface. Local rapeseed oil is the best coating (just add to the pan and swish around, you don’t have to soak a baking tray in oil). There is absolutely no need for goose fat, then roast in the oven for around 40 minutes until brown and crunchy. The wholefoods blog Cookie + Kate has a super post on how to make perfect roasties with one tablespoon of olive oil, with optional garlic powder, salt and finely chopped fresh rosemary. Garnish with fresh parsley, salt and pepper.
Homemade roast potatoes often have complicated recipes and long cooking times, especially if you are vegan (so not roasting meat at the same time). No wonder many people (especially those living alone) choose to buy ready-made. Just check ingredients if so, because many contain goose fat or beef fat dripping. Some do contain sunflower oil, you’ll just have to go label-reading.
The basic recipe for roast potatoes is simple but lengthy. Pre-heat your oven then par-boil potatoes with salt (rinse first to remove the starch). Then add the drained potatoes (add a little flour before shaking dry, if wished) to a roasting pan with rapeseed oil. Lay the spuds down in a single layer and roast for 15 minutes, turn to roast again and then roast again after turning (around 40 minutes in total). Serve with sea salt.
Garlic Rosemary Roast Potatoes (The Veg Space) is a simple recipe from a trained chef. All you need are floury potatoes, rapeseed oil, garlic cloves and some stalks of fresh rosemary. You can parboil the potatoes the day before and keep them in the fridge in an airtight container.
Low-Waste Lemon Polenta Crispy Roast Potatoes (So Vegan) uses Maris Piper potatoes, and polenta (an Italian cornmeal) with sprigs of fresh thyme and garlic cloves.
Best Ever Vegan Roasties (Avant Garde Vegan) is by Gaz Oakley, one of the top vegan chefs in the world, from beautiful Wales.
Herbed Roasted Potatoes (Crowded Kitchen) are crispy on the outside and fluffy on the inside. Coated in spices and tossed with fresh thyme, parsley and rosemary, sure to become a family favourite.
